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Receta Mrs. Dipaola's Fig Apricot Rum Cake
by Global Cookbook

Mrs. Dipaola's Fig Apricot Rum Cake
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Ingredientes

  • 1 c. Egg whites
  • 2 c. Sifted all-purpose flour
  • 1 1/2 c. Sugar
  • 1 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 1/2 c. Vegetable oil
  • 5 x Egg yolks
  • 3 Tbsp. Grated orange peel
  • 1 tsp Vanilla extract
  • 1/2 tsp Cream of tartar
  • 1 1/2 c. Sugar
  • 1 med Unpeeled orange sliced
  • 1 x Unpeeled lemon sliced
  • 1 c. Dark rum
  • 1 c. Apricot preserves
  • 1 Tbsp. Fresh lemon or possibly orange juice
  • 2 can Whole Kadota figs - (17-ounce ea) liquid removed
  • 1 can Whole peeled apricots - (17-ounce) liquid removed, pitted
  • 1/2 c. Walnuts
  • 1 c. Whipped heavy cream optional

Direcciones

  1. To make the CAKE: Bring egg whites to room temperature in bowl of an electric mixer, about 1 hour. Heat oven to 325 degrees.
  2. In a large bowl, sift dry ingredients together. Make a well in the center. Add in, in this order: the oil, egg yolks, 3/4 c. water, orange peel, and vanilla. Combine with a wooden spoon till smooth. Set batter aside. Add in cream of tartar to hot egg whites. Beat on high speed using the whisk attachment till stiff peaks form. Gently fold the egg whites into the reserved batter. Transfer batter to a 10-inch nonstick angel-food-cake pan. Bake 55 min. Increase the temperature to 350 degrees, and bake till a cake tester inserted into the center of the cake comes out clean, about 10 min. Invert pan over the neck of a bottle, and let cold completely, about 1 1/2 hrs.
  3. To make RUM SYRUP: In a medium saucepan, combine sugar and 1 1/2 c. water. Bring to a boil; stirring till sugar has dissolved. Add in orange and lemon slices, and continue boiling till syrup has reduced to 1 c., 30 to 40 min. Remove pan from heat, and throw away orange and lemon slices. Add in the rum. Make holes about an inch apart in the top of the cake, using the cake tester. Pour the hot syrup slowly over the cake. Let stand at room temperature till the syrup has been absorbed, about 1 hour.
  4. To make the APRICOT GLAZE: In a small saucepan set over low heat, heat the preserves. Stir in the lemon juice. Strain, and throw away solids. Set aside.
  5. To serve: Carefully loosen the cake from the pan. Turn out onto a wire rack and transfer, top-side up, to a serving platter. Brush reserved apricot glaze over top and sides. Refrigerate3 to 4 hrs. Garnish with figs, apricots, walnuts, and whipped cream. Serve.
  6. Serves 8 to 10.